NYC Style Chopped Wild Salad



Wild Greens
Dandelion
Yellowdock
Daisy leaves
Strawberry leaves
Blackberry leaves
Chickweed
Cleavers
Creasy Greens
Red Clover
Violet leaves
Marshmallow leaves
Nettle
Ramps

Toppings
Milkweed Shoots
Sweet and Sour Burdock Roots
Pickled Cattail Shoots
Pickled Milkweed Buds
Wild Onion
Dandelion Fritters

Seeds: Wild Seed Zest (Sesame, Kelp, Nettle, Lambs Quarter)

Salad Toppings

Non wild toppings: cherry tomatoes, cauliflower, broccoli, carrots, purple cabbage, hard boiled eggs, diced peppers, olives, avocado, asparagus, mozzarella balls, grated cheese, mushrooms, cucumber, radishes, kidney beans, nuts

 

Dandelion and Violet flower toppings

Edible Flowers
Violets
Dandelions
Mustard flowers

CHOOSE and CHOP
For each individual salad, throw in the greens, add toppings of choice, drizzle in a little dressing, toss till everything is coated then grab two knives and chop chop chop until it’s chopped to perfection!

Nutrition Facts
Dandelion: Dandelion
Dandelion is one of the world’s most nutritious foods.  The leaves contain twice as much calcium as kale or spinach  As little as 3.5 ounces of raw dandelion leaves gives you a fifth of the recommended daily allowance.  Dandelion leaves are also loaded with vitamins A and C, phosphorous, potassium and magnesium. There are a few other plants out there who resemble dandelion.  To make sure you have the right plant be sure the leaves are completely smooth without any hairs and that each flower is attached to one stalk (as opposed to many flowers coming from one stalk).
Protein 2.7g, Calcium 187mg, Iron 3 mg, Carbos 9.2g, Vit C 68 mg,  and vitamin A
Yellowdock: high in iron
Daisy leaves: Protein 1.8 g, very high in Beta-Carotene 3,160 ug, Riboflavin 190 ug, Niacin 600 ug. and Potassium 398 mg
Strawberry leaves contain trace minerals and vitamins, such as iron, calcium and vitamin C
Blackberry leaves high in antioxidant vitamins A and C
Raspberry leaves: Calcium (204 mg), Potassium (3,226 mg), Niacin (6,500ug), Iron 17 mg
Chickweed: high in Calcium 160mg, minerals, Potassium 243 mg, and Magnesium  (it’s cooling qualities make a great poultice for sunburns or insect bites, Vit C 350 mg, Protein 1.2 g
Clover:
Violet leaves: high in Vit A and C
Marshmallow leaves: Potassium (410mg), Protein (3.6 g), Beta Carotene (3315ug)  Iron (3.7 mg)
Nettle:
Wood Sorrel: high in Vit C 119mg, Beta Carotene 7740ug, Niacin 465 ug, Protein 2.1 g, Calcium 66 mg, also high in oxalic acid (too much of oxalic acid can inhibit calcium absorption)

SEEDS
Plantain Seeds: Niacin 3800 ug Potassium 339 mg, Fiber 13.7 g, Carbos 59.7 g, Protein 17 g Fat 7.6 g
Lambs Quarter Seeds: Potassium 1687 mg, Calcium 1036 mg, Protein 19.6g

Salad Dressing Station ready to fix!

Wild Salad Dressings

Sunny Sumac Dressing
1 cup sumac juice
¼ cup chickweed vinegar
2 tsp poppy seed
1 tsp salt
6 cloves wild garlic, chopped
1 T evening primrose oil

Wild Greek Dressing
1/2 cup bee balm olive oil
1-1/4 t garlic powder
1-1/4 t dried oregano
1-1/4 t dried basil
1 t pepper
1 t salt
1 t onion powder
1 t Dijon-style mustard
2/3 cup red wine Dandelion vinegar

Thai Dressing
1 T olive oil
1 T sesame oil
5 to 6 T dark soy sauce
5 to 6 T rice vinegar
2 T freshly squeezed lime juice
1 to 2 t freshly minced garlic (to taste)
1 T freshly wild ginger root
2 T sugar
1 to 2 T Kudzu (mixed with a little bit of water as a thickening agent)

Prepare the dressing in a blender by mixing the vinegar, olive oil, sesame oil, soy sauce and the lime juice. Add the minced garlic and minced ginger root. Add the sugar for sweetness (adjust to taste). If you are using cornstarch and water as a thickening agent, put the dressing in a small saucepan on top of the stove and bring to a medium boil until the dressing is thickened (from 2 to 5 minutes) and if using Guar Gum you do not need to cook the dressing on top of the stove as the dressing will thicken simply by mixing it.